Ingredients
- 8 cups water
- 6 large potatoes, diced
- 1 carrot, diced
- 2 cups leeks, thinly sliced
- 4 slices bacon, thinly sliced
- 1 1/2 cup half and half cream
- 1 tablespoon parsley
- 1 teaspoon celery salt
- 1 teaspoon garlic salt
- 1/4 teaspoon pepper
- Cheddar cheese, shredded, for topping, optional
- Cooked bacon, crumbled, for toping, optional
How to Make
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Step 1: Place potatoes, carrots, leeks and bacon in a large, heavy bottom pot.
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Step 2: Add water and bring contents to a boil.
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Step 3: Add remaining ingredients.
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Step 4: Cover and simmer for 30 minutes, until vegetables are tender.
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Step 5: Add cream; return to stove-top and heat through, do not boil.
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Step 6: Puree soup with an immersion blender until smooth and creamy.
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Step 7: Pour into serving vessels and top with cheese or bacon or both, if using.
We hope you enjoy this recipe!
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